Sauce with shallots for fried meat
4 servings
15 minutes
Shallot sauce for roasted meat is an elegant addition that transforms any meat dish into a true gastronomic delight. Its delicate aroma of white wine combined with caramelized shallots gives the sauce a rich, slightly sweet flavor that perfectly complements juicy steaks and other types of roasted meat. Parsley adds fresh herbal notes, while salt enhances the depth of all ingredients. The origins of such a sauce can be found in classic European cuisine, where wines are often used to create refined sauces. This recipe is wonderful in its simplicity: it is made right in the pan where the meat was cooked, absorbing all its juices and aromas. Serve it hot immediately after preparation to fully reveal its taste and texture.
1
Fry the steaks or any other meat in a pan. Then transfer them to a plate and do not let them cool.
2
In the same pan, add finely chopped onion and parsley, along with wine, to the juice left from the meat. Pour in 150 ml of water and cook on high heat for 5 minutes, then reduce the heat and cook for another 5 minutes. Add salt. Pour the sauce over the meat.
- Shallots: 2 pieces
- Parsley: 1 bunch
- Dry white wine: 175 ml
- Salt: to taste